CARALUZZI'S SEAFOOD

catch a good deal.

Delivered fresh daily, there is always something new in our markets. From wild caught to farm raised, our clerks can help you select the best seafood for any meal. Can’t find that something special? Check out our selection of wild caught, frozen seafood. These fish are immediately flash frozen upon catch, assuring premium quality that lasts from the ocean to your table.

Restaurant quality

At Caraluzzi’s we’re picky about seafood. Like our customers, we want high quality seafood for a value price. Caraluzzi’s seafood buyers work with our suppliers to ensure premium quality and drawing from the same product offered at the finest restaurants but priced for you and your family.

Freshness

Delivered straight from the docks daily, we offer the variety and freshness of a true fish market right in your own neighborhood. With a fast turn-over on our fresh seafood, we purchase only what we’ll sell for the day. We prefer to sell chemical-free seafood without added phosphates. We only sell dry bay or dry sea scallops, ensuring your seafood isn’t pumped with added water or chemicals. Choose from an extensive variety to meet any of your needs.

Outstanding selection

With a rotating selection of fresh and frozen varieties, we offer a breadth of choices usually found only at the finest fish markets. At Caraluzzi’s, frozen doesn’t mean sacrificing quality. IQF (individual quick frozen) technology allows freshly caught seafood to be frozen immediately upon catch, right on the boat.

lobsters

As the area's largest volume buyer, we get great pricing on our fresh live lobsters, and we pass those savings directly to YOU!

Versatile & delicious.

We offer all sizes for fresh cold water Maine Live Lobsters as well as frozen Lobster tails ranging from a 2-3 oz. tail up to an 8-10 oz. tail. Served up hot with butter or cold with mayonnaise, there's no wrong way to eat lobster. And it's perfect for any occasion, whether a casual backyard barbecue or a formal celebration. Have questions? Ask our friendly and knowledgeable seafood staff!

— HOW TO COOK A LOBSTER —

STEAM • GRILL • BOIL

Steaming Lobster

Put 2 inches of seawater or salted water in the bottom of a large pot. Bring the water to a rolling boil over high heat. Place the live lobsters in the pot. Cover the pot and return to a boil as quickly as possible and start timing. Allow 18 minutes for a 1 to 1 ¼ lb hard-shell lobster. If the lobster has a soft shell, reduce the cooking time by 3 minutes.

Grilling Lobster

Par-boil your lobsters in a large pot of boiling water for 5 minutes. Remove lobsters & plunge into a large bowl of cold water to stop the cooking. Drain the lobsters and store them in the refrigerator if you don’t plan to cook them right away. Place the lobster on its back on a cutting board. Using a large, sharp knife, split the lobster down the middle. Remove the black vein from the tail, the tomally from the body and the sand sac located near the head. Baste the lobster meat with some oil or butter. Grill the lobsters flesh side down for 5 to 6 minutes, or until the flesh is just beginning to look opaque. Turn the lobsters over, baste with more oil and continue to cook for 4 to 5 minutes longer or until the lobsters are cooked through.

Boiling Lobster

Fill a large pot no more than ¾ full of seawater or salted water. Add 2T of salt for each quart of water. A good rule of thumb is to allow 2 ½ quarts of water for each lobster. Bring the water to a boil. Place the live lobsters in and let the water boil again. Lower the heat, cover pot, and simmer for about 15 minutes for a 1 to 1 ¼ lb hard-shell lobster and 20 minutes for a 1 ½ lb lobster. If the lobster has a soft shell, reduce cooking time by 3 minutes.

Caraluzzi's Coarse Sea Salt is perfect added to water for cooking lobsters and pasta. Great freshly ground over your favorite dishes too!

Local catch.

We choose fishing locations based on which produce the highest quality catch, which is often right here in Connecticut. With an eye towards sustainability, Caraluzzi’s is proud to carry Connecticaught seafood.